CN108651616A - It is a kind of can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature - Google Patents
It is a kind of can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature Download PDFInfo
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- CN108651616A CN108651616A CN201710208493.1A CN201710208493A CN108651616A CN 108651616 A CN108651616 A CN 108651616A CN 201710208493 A CN201710208493 A CN 201710208493A CN 108651616 A CN108651616 A CN 108651616A
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- sterilization
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 138
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
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- 241000194020 Streptococcus thermophilus Species 0.000 description 1
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- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- 235000015141 kefir Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
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- 235000010413 sodium alginate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
- A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
- A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
- A23C3/0332—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in contact with multiple heating plates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/82—Combinations of dissimilar mixers
- B01F33/821—Combinations of dissimilar mixers with consecutive receptacles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention discloses it is a kind of can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature, include the following steps：Leavening is added into the milk by bactofugation and pasteurize, yogurt is made, and yogurt is stirred and is sterilized；Sterilization processing is carried out to grain products using tubular type or scraper-type sterilization machine；Will yogurt and grain products mix after successively by mixing valve group, either statically or dynamically after mixing, using bottle placer mixing sterile filling, obtaining can the granular pattern fermented dairy product that preserves of long-term room temperature for mixer, horizontal blending tank.This method is simple, realizes the commercial sterilization of whole production technology, and compared with prior art, shelf life of products extends, and the storage and transportation in normal temperature environment.
Description
Technical field
The present invention relates to Yoghourt preparing technical fields.More particularly, to it is a kind of can the granular pattern hair that preserves of long-term room temperature
The preparation method of kefir milk product.
Background technology
As the food extensively to get consumer reception, nutritive value generates in fermentation process not only from viable bacteria Yoghourt
Metabolite also have high nutritive value.Even if existing without viable bacteria, addition nutrition fruit, cereal and other nutrition
The combination Yoghourt of particle is still advanced nutritional health food.This kind of dairy products obtain extensive concern in recent years, increase more
Rapidly, but this corpuscular Yoghourt is both needed to Cord blood, and the pot-life is all shorter.And it is existing to this corpuscular acid
The storage temperature of milk and the improvement of shelf-life are also mainly by adjusting based on formula, and improvement is limited.
Under the premise of granular pattern normal-temperature yoghourt still blank out in the market at home and abroad, how to be prepared can
Granular pattern Yoghourt that room temperature preserves and holding time length can greatly facilitate the use of consumer and the production and sales of businessman
Cost.
Invention content
The purpose of the present invention is to provide it is a kind of can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature, should
Preparation method solves the problems, such as that the prior art is short to the holding time of granular pattern fermented dairy product and is difficult that room temperature preserves.
In order to achieve the above objectives, the present invention uses following technical proposals：
It is a kind of can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature, include the following steps：
Leavening is added in by the milk of bactofugation and pasteurize, yogurt is made, and yogurt is stirred and
Sterilization；
Sterilization processing is carried out to grain products using tubular type or scraper-type sterilization machine；
By mixing, valve group, either statically or dynamically mixer, horizontal blending tank mix successively after yogurt and grain products are mixed
After closing uniformly, using bottle placer mixing sterile filling, obtaining can the granular pattern fermented dairy product that preserves of long-term room temperature.
The present invention can the granular pattern fermented dairy product that preserves of long-term room temperature (alternatively referred to as can the room temperature that preserves of long-term room temperature
Yoghourt) preparation method in, used yogurt needs to carry out bactofugation and Pasteur to the milk as raw material in the preparation
Sterilization.Bactofugation can remove the themodurics such as gemma, to ensure the shelf-life of subsequent product.Pasteurize can further have
The bacterium in raw milk is killed on effect ground, to ensure product quality.According to the preferred embodiment of the present invention, the bactofugation is
It is carried out using two concatenated BB centrifuges, the temperature of bactofugation is 50~65 DEG C (preferably 55~65 DEG C), and rotating speed is
4200~7500 revs/min；The condition of the pasteurize is 121 DEG C~135 DEG C/4s.
According to the preferred embodiment of the present invention, the yogurt include pure cultured milk, seasoning cultured milk, fruit cultured milk and
One or more of cereal cultured milk；It is highly preferred that the pure cultured milk, seasoning cultured milk, fruit cultured milk and cereal acid
Cow's milk meets standard GB/T 19302-2010.The composition of specific embodiment according to the present invention, the yogurt can be this
Conventional yogurt composition in field.It is preferably based on the yogurt raw material of 1000 parts by weight, the raw material composition of the yogurt includes：
700~950 parts by weight of milk, leavening 200U, 0.8~20 parts by weight of stabilizer.The definition of above-mentioned milk is：Common ox
Breast, including full-cream, degreasing and half degreasing；Or, with milk powder, cream, protein hydrolysate, PURE WHEY, milk protein powder or milk
The recombined milk that is formulated of other components.
According to the preferred embodiment of the present invention, the stabilizer employed in yogurt includes emulsifier and/or thickener.Its
In, emulsifier include single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride and
The combination of one or more of succinic acid monoglyceride etc.；Thickener include sodium carboxymethylcellulose, gellan gum, converted starch,
Konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum,
The combination of one or more of sodium alginate and guar gum etc..Specific preferred embodiment according to the present invention, is based on
The additive amount of the yogurt raw material of 1000 parts by weight, emulsifier is 0.2~1.2 parts by weight.In addition, the yogurt based on 1000 parts by weight
The additive amount of raw material, thickener is 0.4~2.0 parts by weight.
According to the preferred embodiment of the present invention, the method for being stirred and sterilizing to yogurt specifically includes：To system
At yogurt be stirred, mixing speed be 65~100 revs/min, mixing time be 3~5 minutes；To the yogurt by stirring
Sterilization processing is carried out using board-like sterilization machine or tubular sterilization machine, can guarantee stir evenly at this time, yogurt texture is uniform, flavor,
Color and luster and nutritive value are preferable；Preferably, the temperature of sterilization processing is 72~85 DEG C, and the time is 4s~10min.
According to the preferred embodiment of the present invention, the stirring of yogurt is carried out in waiting for tinning, using the side of frame type stirring
Formula, frame end line speed are 1~5m/s；Preferably, before being sterilized to the yogurt after stirring, the pH value of yogurt is controlled 4.45
Below.
According to the preferred embodiment of the present invention, in preparation process, yogurt is into after crossing and stir, from waiting for tinning (surge tank)
It is carried out using positive displacement pump when being transported to disinfection equipment, positive displacement pump can select screw pump, impeller-type rotor pump etc..In preparation process
In, by positive displacement pump by yogurt from when tinning is transported to disinfection equipment, can also yogurt be first sent to compensating groove and kept in, then
Disinfection equipment is sent to be sterilized.
According to the preferred embodiment of the present invention, the grain products are particulate matter or the jam containing particulate matter.When described
When grain products are jam containing particulate matter, the preparation of jam is prepared according to the conventional method of this field, but jam and its
Middle particulate matter is that raw material quantitative addition is re-used as after using tubular type or scraper-type sterilization machine sterilization processing in Yoghourt.Preferably,
The particulate matter is selected from fruit particle, cereal-granules, oat, linseed, strange sub- seed, pumpkin, sunflower seeds, nut granule etc. can
Food grain.Further, the fruit particle includes but not limited to for strawberry particle, blueberry particle, Cranberry particle, yellow peach
Particle, coconut palm fruit particle, mango particle, flue fruit granule, blackcurrant particle, red gallon particle, black berry particle etc..Grain products
Addition can not only meet the nutritional need of different crowd, but also taste flavor is more preferable than normal fermentation dairy products, and nutrition is more
It is abundant, while the quality of product can be improved, enrich dairy market.Particle size is preferably between 1~10mm in the present invention,
And unless otherwise specified, the present invention in particulate matter particle size within this range；In the preparation method of the present invention, particle
The additive amount of product accounts for the 2%~10% of fermented dairy product raw material gross weight.
In existing granular pattern fermented dairy product, grain products (especially particulate matter) can reach chewiness by sterile addition
Stronger effect, common grain products aseptic process method can be simple high temperature sterilization.But the presence of these methods can influence
The defects of product special flavour.In the present invention, grain products are sterilized using tubular type or scraper-type sterilization machine, on the one hand can guarantee
Effective sterilization to grain products ensures the shelf-life that the room temperature for extending subsequent product preserves；It on the other hand can be to the greatest extent
The integrality and mouthfeel for ensureing particulate matter in grain products, to preferably be added in yogurt.Preferably, using scraper plate
Formula sterilization machine sterilizes grain products.According to the preferred embodiment of the present invention, described to be sterilized using tubular type or scraper-type
The sterilization temperature that machine carries out grain products sterilization processing is 95~121 DEG C, and sterilizing time is 110s~10min, cold after sterilization
But to 25 DEG C or less.It, need to be by preceding method to the grain products (fruit containing particulate matter when grain products are the jam containing particulate matter
Sauce) carry out sterilization processing.
In the present invention, by the mixture of yogurt and grain products successively by mixing valve group, either statically or dynamically mixer, sleeping
The sterile mixing of formula blending tank, compared to the direct sterile side of mixing of the yogurt and particulate matter of more conventional granular pattern fermented dairy product
On the one hand method can ensure the integrality of particulate matter in product；Also can farthest retain the flavor of particulate matter, color and luster and
Nutritive value；Also ensure the aseptic of grain products；It finally also ensures in gained fermented dairy product, yogurt and grain products
Mixing uniformity.According to the preferred embodiment of the present invention, yogurt and grain products can be cooled to 25 DEG C or less again respectively
It is mixed.
According to the preferred embodiment of the present invention, the speed of agitator of the horizontal blending tank is 10~30 revs/min.Stirring
Rotating speed is excessive, then can influence the integrality of particulate matter, and mixing speed is too small, then the uniformity mixed is poor.
According to the preferred embodiment of the present invention, the sterile filling carries out in aseptic filler, and material enters sterile
After bottle placer, first passes through aseptic filler product bucket and stir and evenly mix, then carry out sterile filling.Preferably, aseptic filler product
The rotating speed of bucket stirring is 4~100 revs/min；Each component of the aseptic filler passes through 137~140 DEG C, 45~60min
Clean steam processing, to maintain filling cleaning.
According to the preferred embodiment of the present invention, in above-mentioned preparation method, the packaging material used in sterile filling be by
Packaging material obtained from following sterilization processing：Using a concentration of 3%~3.5% dioxygen water vapour to packaging material outer surface
It is sterilized, then by dioxygen water evaporation at a temperature of 90~220 DEG C；After packaging molding, inner surface is used to 90~220 DEG C of pair
Oxygen water vapour sterilize, after at a temperature of 90~150 DEG C by dioxygen water evaporation；Finally use the UV ultraviolet lamps of ultraviolet ray intensity ＞ 70
Sterilizing.Packaging product Guan Kou injection molding own temperatures are maintained at 200 DEG C or more to maintain its own aseptic.Using this sterile filling
Method, effective sterilization to packaging material can be realized under the conditions of relatively low hydrogen peroxide concentration, solvent will be sterilized to the shadow of product
Sound is reduced to zero, and method is simple；Simultaneously, moreover it is possible to the aseptic for ensureing packaging material to greatest extent, to further help
Extend holding time of the product under normal temperature state in guarantee.
According to the preferred embodiment of the present invention, above-mentioned can the preparation side of granular pattern fermented dairy product that preserves of long-term room temperature
Method can follow the steps below, but not limited to this：
1) raw material milk sterilization processing：It is that two BB centrifuge tandem process combine to take bactofugation, the temperature of bactofugation
Degree is 50~65 DEG C, and rotating speed is 4200~7500 revs/min, and bactofugation is carried out to raw material milk；
2) raw material milk after above-mentioned sterilization is heated to 50~55 DEG C, is mixed under high velocity agitation with white granulated sugar, stabilizer
15~20 minutes, feed liquid is subjected to full homogeneous (homogenizing temperature is 55~75 DEG C, 160~200bar/36 of pressure~50bar), hair
Sterilization treatment before ferment obtains fermentation base-material；It when containing raw materials such as essence, can add, can also send out together with stabilizer
It is added again after ferment；
3) being fermented, be demulsified, cooled down, stir in above-mentioned fermentation base-material input leavening, (mixing speed is 65~100
Rev/min, mixing time is 3~5 minutes)
4) the above-mentioned zymotic fluid being stirred is sterilized using board-like sterilization machine or tubular sterilization machine, is cooled to 25 DEG C or less temporarily
It deposits；
5) particulate matter to be added will be needed to be sterilized using tubular type or scraper-type sterilization machine, 25 DEG C or less are cooled to and keep in, obtain
Grain products；
6) by above-mentioned yogurt and the mixture of grain products successively by mixing valve group, either statically or dynamically mixer, horizontal
Blending tank is uniformly mixed；
7) bottle placer mixing sterile filling is used, obtaining can the granular pattern fermented dairy product that preserves of long-term room temperature.
Specifically, it is above-mentioned can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature can be according to the following steps
It carries out：
1, batch mixing homogeneous：Raw material milk of the temperature no more than 8 DEG C is subjected to physical sterilization (temperature 55 by bactofugeur
~65 DEG C, rotating speed is 4500~7500 revs/min), raw milk after above-mentioned sterilization is heated to 50~55 DEG C, with white granulated sugar, surely
Determine agent, mix 15~20 minutes under high velocity agitation, feed liquid is subjected to full homogenization, homogenizing temperature is 55~75 DEG C, pressure
160~200bar/30~50bar；
2, it sterilizes：By 90 DEG C of above-mentioned homogeneous feed liquid progress, 300 seconds sterilization processings, fermentation base-material is obtained；
3, it ferments：Above-mentioned fermentation base-material is cooled to 42~43 DEG C of inoculating starter cultures, when pH value reaches 4.2~4.45
When ferment, stirring fermentation tank switching cooling is for use (mixing speed is 65~100 revs/min, and mixing time is 3-5 minutes)；
4, it sterilizes：To the yogurt after stirring use board-like sterilization machine or tubular sterilization machine (sterilization temperature for 72~121 DEG C,
Sterilizing time is 4 seconds~20 minutes) sterilization processing is carried out, sterilization postcooling is to 25 DEG C or less；
5, grain products are sterilized：Sterilization processing is carried out to particle additive using tubular type or scraper-type sterilization machine, processing
Sterilization temperature is 95~121 DEG C, and sterilizing time is 110 seconds~10 minutes, and sterilization postcooling is to 25 DEG C or less；
5, the grain products being especially added with are sterilized using tubular type or scraper-type sterilization machine, is cooled to 25 DEG C or less and keeps in；
6, above-mentioned Yoghourt and grain products (are passed through into mixing valve group, static state successively by the online mixed cell that quantitatively adds
Or dynamic mixer, horizontal blending tank) it is added mixing；
7, using bottle placer mixing sterile filling, obtaining can the granular pattern fermented dairy product that preserves of long-term room temperature.
To the selection of leavening without particular/special requirement, the conventional leavening for fermentation yogurt in the present invention.Such as
Hansen lactobacillus bulgaricus, streptococcus thermophilus etc..
Unless otherwise specified, in the present invention, each raw material can be by commercially available commercially available, or passes through this field routine hand
Section obtains, and the equipment in the present invention is conventional use of equipment.
Beneficial effects of the present invention are as follows：
In the preparation method of the present invention, maximally feature is：Raw material milk is killed using physics bactofugation and Pasteur simultaneously
Bacterium not only reduces the degree of heat treatment, also effectively ensures the nutritive value of milk；Tubular type is used to the grain products of addition
Or scraper-type sterilization machine carries out sterilization processing, not only can guarantee the integrality of particulate matter, moreover it is possible to ensure to the effective of grain products
Sterilization, what can be stablized in the longer time is present in product；The mixing of yogurt and grain products is used and is passed through successively
Cross mixing valve group, either statically or dynamically mixer, horizontal blending tank mode be uniformly mixed, can not only so that products'texture is equal
One, it also ensures the integrality of particulate matter and utmostly retains particulate matter flavor, color and luster and nutritive value, extension and guarantee the quality
Phase realizes whole life by carrying out stringent sterilization, by the cooperation of selection and each step to method for disinfection to each raw material
The commercial sterilization of production. art.Interrelated between each feature in technical scheme of the present invention, their collective effects have reached and have showed
There is technology to compare, shelf life of products extends, and the long-term storage and transportation in normal temperature environment, and shelf life is longer, product room temperature retention
Well (fat floating phenomenon and deposited phenomenon unobvious, and without bleed phenomenon), the room temperature shelf-life has achieved the effect that 7~8 months,
Expand sales range and the sales cycle of product.
The preparation method of the present invention enriches the nutrition of the long shelf-life fermented dairy product of particle, maintains normal temperature fermentation breast system
The peculiar strong ferment local-flavor of product and stiff mouthfeel.Its granular pattern fermented dairy product being prepared belongs to particle system of Low lactose milk system
Row product scope is suitble to entirety mass consumption group, is particularly suitable for lactose intolerance and the multiple tastes demand consumer group.
Specific implementation mode
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
A kind of room temperature granular pattern Yoghourt forms (raw material based on 1100 parts by weight) with following raw material：
Raw material standard：
Milk：Meet GB19301-2010 standards；
Each material performance index meets related quality criterion requirement.
Above-mentioned room temperature granular pattern Yoghourt through the following steps that prepare：
1, batch mixing homogeneous：Raw material milk (milk) by temperature no more than 8 DEG C passes through bactofugeur (two BB centrifuge strings
Join process combination) physical sterilization (temperature is 55~65 DEG C, and rotating speed is 4500~7500 revs/min) is carried out, after above-mentioned sterilization
Raw milk is heated to 50~55 DEG C, with milk protein powder, white granulated sugar, stabilizer (Ultra Tex 2, agar, pectin)
It mixing 15~20 minutes under high velocity agitation, feed liquid is subjected to full homogenization, homogenizing temperature is 55~75 DEG C, pressure 160~
200bar/30~50bar；
2, it sterilizes：By 90 DEG C of above-mentioned homogeneous feed liquid progress, 300 seconds sterilization processings, fermentation base-material is obtained；
3, it ferments：Above-mentioned fermentation base-material is cooled to 42~43 DEG C of progress inoculating starter cultures, when pH value reaches 4.2~
It ferments when 4.45, stirring fermentation tank switching cooling is for use (mixing speed is 65~100 revs/min, and mixing time is 3~5 minutes)；
4, it sterilizes：Using board-like sterilization machine or tubular sterilization machine to the yogurt after stirring, (sterilization temperature kills for 72~85 DEG C
The bacterium time is 4 seconds~20 minutes) sterilization processing is carried out, sterilization postcooling is to 25 DEG C or less；
5, grain products are sterilized：Using tubular type or scraper-type sterilization machine to yellow peach oat jam (containing yellow peach, oat grain)
Sterilization processing is carried out, the sterilization temperature of processing is 95~121 DEG C, and sterilizing time is 110 seconds~10 minutes, sterilization postcooling to 25
DEG C or less；
6, the grain products being especially added with (yellow peach oat jam) 25 DEG C or less are cooled to keep in；
7, above-mentioned Yoghourt and grain products are mixed and passes through the online mixed cell that quantitatively adds and (pass through mixing valve successively
Group, either statically or dynamically mixer, the mixing of horizontal blending tank, wherein horizontal blending tank rotating speed is 10~30 revs/min) it is added
It is uniformly mixed so as to obtain particle mixing sour milk；
8, sterile filling：Sterile filling is carried out under conditions of temperature≤30 DEG C, obtains room temperature granular pattern Yoghourt.
Wherein, the packaging material of sterile filling is the packaging material obtained by following sterilization processing：Using a concentration of 3%
~3.5% dioxygen water vapour sterilizes packaging material outer surface, then by dioxygen water evaporation at a temperature of 90~220 DEG C；
After packaging molding, inner surface is used into 90~220 DEG C of hydrogen peroxide moise-heat sterilization, after at a temperature of 90~150 DEG C by hydrogen peroxide
Evaporation；The UV ultraviolet lamps of ultraviolet ray intensity ＞ 70 are finally used to sterilize.
Embodiment 2
A kind of room temperature granular pattern Yoghourt forms (raw material based on 1200 parts by weight) with following raw material：
Raw material standard：
Milk：Meet GB19301-2010 standards；
Each material performance index meets related quality criterion requirement.
Above-mentioned room temperature granular pattern Yoghourt through the following steps that prepare：
1, batch mixing homogeneous：Raw material milk (milk) by temperature no more than 8 DEG C passes through bactofugeur (two BB centrifuge strings
Join process combination) physical sterilization (temperature is 55~65 DEG C, and rotating speed is 4500~7500 revs/min) is carried out, after above-mentioned sterilization
Raw milk is heated to 50~55 DEG C, with PURE WHEY, white granulated sugar, stabilizer (Ultra Tex 2, agar, fruit
Glue), mix 15~20 minutes under high velocity agitation, feed liquid is subjected to full homogenization, homogenizing temperature is 55~75 DEG C, pressure
160~200bar/30~50bar；
2, it sterilizes：By 90 DEG C of above-mentioned homogeneous feed liquid progress, 300 seconds sterilization processings, fermentation base-material is obtained；
3, it ferments：Above-mentioned fermentation base-material is cooled to 42~43 DEG C of inoculating starter cultures, when pH value reaches 4.2~4.45
When ferment, stirring fermentation tank switching cooling is for use (mixing speed is 65~100 revs/min, and mixing time is 3~5 minutes)；
4, it sterilizes：Using board-like sterilization machine or tubular sterilization machine to the yogurt after stirring, (sterilization temperature kills for 72~85 DEG C
The bacterium time is 4 seconds~20 minutes) sterilization processing is carried out, sterilization postcooling is to 25 DEG C or less；
5, grain products are sterilized：Particle additive (big fruit strawberry) is sterilized using tubular type or scraper-type sterilization machine
The sterilization temperature of processing, processing is 95~121 DEG C, and sterilizing time is 110 seconds~10 minutes, and sterilization postcooling is to 25 DEG C or less；
6, the grain products being especially added with (big fruit strawberry) are sterilized using tubular type or scraper-type sterilization machine, is cooled to 25
DEG C or less it is temporary；
7, above-mentioned Yoghourt and grain products are mixed and passes through the online mixed cell that quantitatively adds and (pass through mixing valve successively
Group, either statically or dynamically mixer, the mixing of horizontal blending tank, wherein horizontal blending tank rotating speed is 10~30 revs/min) it is added
It is uniformly mixed so as to obtain particle mixing sour milk；
8, sterile filling：Sterile filling is carried out under conditions of temperature≤30 DEG C, obtains room temperature granular pattern Yoghourt.
Wherein, the packaging material of sterile filling is the packaging material obtained by following sterilization processing：Using a concentration of 3%
~3.5% dioxygen water vapour sterilizes packaging material outer surface, then by dioxygen water evaporation at a temperature of 90~220 DEG C；
After packaging molding, inner surface is used into 90~220 DEG C of hydrogen peroxide moise-heat sterilization, after at a temperature of 90~150 DEG C by hydrogen peroxide
Evaporation；The UV ultraviolet lamps of ultraviolet ray intensity ＞ 70 are finally used to sterilize.
Embodiment 3
A kind of room temperature granular pattern Yoghourt forms (raw material based on 1100 parts by weight) with following raw material：
Wherein, red fruit is one in strawberry, blueberry, red gallon, purple carrot, sunflower seed, pumpkin seeds, linseed
Kind or several mixing.
Raw material standard：
Milk：Meet GB19301-2010 standards；
Each material performance index meets related quality criterion requirement.
Above-mentioned room temperature granular pattern Yoghourt through the following steps that prepare：
1, batch mixing homogeneous：Raw material milk (milk) by temperature no more than 8 DEG C passes through bactofugeur (two BB centrifuge strings
Join process combination) physical sterilization (temperature is 55~65 DEG C, and rotating speed is 4500~7500 revs/min) is carried out, after above-mentioned sterilization
Raw milk is heated to 50~55 DEG C, with milk protein powder, white granulated sugar, stabilizer (hydroxypropul starch, agar, pectin), high speed
Feed liquid is carried out full homogenization by the lower mixing of stirring 15~20 minutes, and homogenizing temperature is 55~75 DEG C, 160~200bar/ of pressure
30~50bar；
2, it sterilizes：By 90 DEG C of above-mentioned homogeneous feed liquid progress, 300 seconds sterilization processings, fermentation base-material is obtained；
3, it ferments：Above-mentioned fermentation base-material is cooled to 42~43 DEG C of inoculating starter cultures, when pH value reaches 4.2~4.45
When ferment, stirring fermentation tank switching cooling is for use (mixing speed is 65~100 revs/min, and mixing time is 3~5 minutes)；
4, it sterilizes：Using board-like sterilization machine or tubular sterilization machine to the yogurt after stirring, (sterilization temperature kills for 72~85 DEG C
The bacterium time is 4 seconds~20 minutes) sterilization processing is carried out, sterilization postcooling is to 25 DEG C or less；
5, grain products are sterilized：Particle additive (red fruit) is carried out at sterilization using tubular type or scraper-type sterilization machine
The sterilization temperature of reason, processing is 95~121 DEG C, and sterilizing time is 110 seconds~10 minutes, and sterilization postcooling is to 25 DEG C or less；
6, the grain products being especially added with (red fruit) are sterilized using tubular type or scraper-type sterilization machine, is cooled to 25 DEG C
It keeps in below；
7, above-mentioned Yoghourt and grain products are mixed and passes through the online mixed cell that quantitatively adds and (pass through mixing valve successively
Group, either statically or dynamically mixer, the mixing of horizontal blending tank, wherein horizontal blending tank rotating speed is 10~30 revs/min) it is added
It is uniformly mixed so as to obtain particle mixing sour milk；
8, sterile filling：Sterile filling is carried out under conditions of temperature≤30 DEG C, obtains room temperature granular pattern Yoghourt.
Wherein, the packaging material of sterile filling is the packaging material obtained by following sterilization processing：Using a concentration of 3%
~3.5% dioxygen water vapour sterilizes packaging material outer surface, then by dioxygen water evaporation at a temperature of 90~220 DEG C；
After packaging molding, inner surface is used into 90~220 DEG C of hydrogen peroxide moise-heat sterilization, after at a temperature of 90~150 DEG C by hydrogen peroxide
Evaporation；The UV ultraviolet lamps of ultraviolet ray intensity ＞ 70 are finally used to sterilize.
Embodiment 4
A kind of room temperature granular pattern Yoghourt forms (raw material based on 1100 parts by weight) with following raw material：
Raw material standard：
Milk：Meet GB19301-2010 standards；
Each material performance index meets related quality criterion requirement.
Above-mentioned room temperature granular pattern Yoghourt through the following steps that prepare：
1, batch mixing homogeneous：Raw material milk by temperature no more than 8 DEG C passes through bactofugeur (two BB centrifuge tandem process
Combination) physical sterilization (temperature is 55~65 DEG C, and rotating speed is 4500~7500 revs/min) is carried out, by raw milk after above-mentioned sterilization
50~55 DEG C are heated to, with PURE WHEY, white granulated sugar, stabilizer (acetylated starch, agar, pectin, diacetyl tartarate list
Double glyceride, gellan gum), under high velocity agitation mix 15~20 minutes, feed liquid is subjected to full homogenization, homogenizing temperature 55
~75 DEG C, 160~200bar/30 of pressure~50bar；
2, it sterilizes：By 90 DEG C of above-mentioned homogeneous feed liquid progress, 300 seconds sterilization processings, fermentation base-material is obtained；
3, it ferments：Above-mentioned fermentation base-material is cooled to 42~43 DEG C of inoculating starter cultures, when pH value reaches 4.2~4.45
When ferment, stirring fermentation tank switching cooling is for use (mixing speed is 65~100 revs/min, and mixing time is 3~5 minutes)；
4, it sterilizes：Using board-like sterilization machine or tubular sterilization machine to the yogurt after stirring, (sterilization temperature kills for 72~85 DEG C
The bacterium time is 4 seconds~20 minutes) sterilization processing is carried out, sterilization postcooling is to 25 DEG C or less；
5, grain products are sterilized：Using tubular type or scraper-type sterilization machine to yellow peach oat jam (containing yellow peach, oat grain)
Sterilization processing is carried out, the sterilization temperature of processing is 95~121 DEG C, and sterilizing time is 110 seconds~10 minutes, sterilization postcooling to 25
DEG C or less；
6, the grain products being especially added with (yellow peach oat jam) are sterilized using tubular type or scraper-type sterilization machine, is cooled to
25 DEG C or less temporary；
7, above-mentioned Yoghourt and grain products are mixed and passes through the online mixed cell that quantitatively adds and (pass through mixing valve successively
Group, either statically or dynamically mixer, the mixing of horizontal blending tank, wherein horizontal blending tank rotating speed is 10~30 revs/min) it is added
It is uniformly mixed so as to obtain particle mixing sour milk；
8, sterile filling：Sterile filling is carried out under conditions of temperature≤30 DEG C, obtains room temperature granular pattern Yoghourt.
Wherein, the packaging material of sterile filling is the packaging material obtained by following sterilization processing：Using a concentration of 3%
~3.5% dioxygen water vapour sterilizes packaging material outer surface, then by dioxygen water evaporation at a temperature of 90~220 DEG C；
After packaging molding, inner surface is used into 90~220 DEG C of hydrogen peroxide moise-heat sterilization, after at a temperature of 90~150 DEG C by hydrogen peroxide
Evaporation；The UV ultraviolet lamps of ultraviolet ray intensity ＞ 70 are finally used to sterilize.
Embodiment 5
A kind of room temperature granular pattern Yoghourt forms (raw material based on 1100 parts by weight) with following raw material：
Raw material standard：
Milk：Meet GB19301-2010 standards.
Each material performance index meets related quality criterion requirement.
Above-mentioned room temperature granular pattern Yoghourt through the following steps that prepare：
1, batch mixing homogeneous：Raw material milk by temperature no more than 8 DEG C passes through bactofugeur (two BB centrifuge tandem process
Combination) physical sterilization (temperature is 55~65 DEG C, and rotating speed is 4500~7500 revs/min) is carried out, by raw milk after above-mentioned sterilization
Be heated to 50~55 DEG C, with milk protein powder, white granulated sugar, stabilizer (Ultra Tex 2, agar, pectin), in height
Feed liquid is carried out full homogenization by the lower mixing of speed stirring 15~20 minutes, and homogenizing temperature is 55~75 DEG C, and pressure 160~
200bar/30~50bar；
2, it sterilizes：By 90 DEG C of above-mentioned homogeneous feed liquid progress, 300 seconds sterilization processings, fermentation base-material is obtained；
3, it ferments：Above-mentioned fermentation base-material is cooled to 42~43 DEG C of inoculating starter cultures, when pH value reaches 4.2~4.45
When ferment, stirring fermentation tank switching cooling is for use (mixing speed is 65~100 revs/min, and mixing time is 3~5 minutes)；
4, it sterilizes：Using board-like sterilization machine or tubular sterilization machine to the yogurt after stirring, (sterilization temperature kills for 72~85 DEG C
The bacterium time is 4 seconds~20 minutes) sterilization processing is carried out, sterilization postcooling is to 25 DEG C or less；
5, grain products are sterilized：Using tubular type or scraper-type sterilization machine to mango oat jam (containing mango, oat grain)
Sterilization processing is carried out, the sterilization temperature of processing is 95~121 DEG C, and sterilizing time is 110 seconds~10 minutes, sterilization postcooling to 25
DEG C or less；
6, the grain products being especially added with (mango oat jam) are sterilized using tubular type or scraper-type sterilization machine, is cooled to
25 DEG C or less temporary；
7, above-mentioned Yoghourt and grain products are mixed and passes through the online mixed cell that quantitatively adds and (pass through mixing valve successively
Group, either statically or dynamically mixer, the mixing of horizontal blending tank, wherein horizontal blending tank rotating speed is 10~30 revs/min) it is added
It is uniformly mixed so as to obtain particle mixing sour milk；
8, sterile filling：Sterile filling is carried out under conditions of temperature≤30 DEG C, obtains room temperature granular pattern Yoghourt.
Wherein, the packaging material of sterile filling is the packaging material obtained by following sterilization processing：Using a concentration of 3%
~3.5% dioxygen water vapour sterilizes packaging material outer surface, then by dioxygen water evaporation at a temperature of 90~220 DEG C；
After packaging molding, inner surface is used into 90~220 DEG C of hydrogen peroxide moise-heat sterilization, after at a temperature of 90~150 DEG C by hydrogen peroxide
Evaporation；The UV ultraviolet lamps of ultraviolet ray intensity ＞ 70 are finally used to sterilize.
Comparative example 1
Embodiment 1 is repeated, difference lies in preparation method, the method for disinfection in step 5,6 is changed to use board-like sterilization
Machine sterilizes grain products, remaining condition is constant, obtains room temperature granular pattern Yoghourt.
Comparative example 2
Embodiment 1 is repeated, difference lies in preparation method, the mixed method in step 7 is changed to conventional direct static state
Mixed method is added mixing, remaining condition is constant, obtains room temperature granular pattern Yoghourt.
Comparative example 3
Embodiment 1 is repeated, difference lies in preparation method, the bactericidal treatments of the packaging material of sterile filling are changed
For：The processing that 15~20 minutes are carried out using 110~140 DEG C of clean steams, then recycles a concentration of 20v%~45v%'s
Dioxygen water injection sterilizes, and hydrogen peroxide injection flow is 10~30mg/min, and injection temperation is 60~90 DEG C, then again by hydrogen peroxide
Evaporation, evaporating temperature are 90~100 DEG C, remaining condition is constant, obtains room temperature granular pattern Yoghourt.
Yoghourt taste flavor evaluation experimental obtained by 1 embodiment of experimental example and comparative example
Test method：Example 1~5, comparative example 1~3 product as taste tests sample, carry out taste flavor and comment
Valence is tested：Trial test number totally 200 people (18-28 Sui each 100 people of male and female), respectively to the product of Examples 1 to 5 and
The product of comparative example 1~3 is tasted, using blank scoring mechanism, respectively from the flavor of product, mouthfeel, color and luster, nutriture value
Value, preference degree evaluate product and give a mark, each full marks 10 divides, then effect is good for score height, and to whether like product degree into
Row overall assessment.Experimental result is recorded in the following table 1.
1 product special flavour mouthfeel of table tastes experiment
From table 1 it follows that the mouthfeel for the normal-temperature yoghourt that the embodiment of the present invention 1~5 is provided, flavor are better than comparative example
1~3 normal-temperature yoghourt provided.
Sour milk stability obtained by 2 embodiment of experimental example and comparative example investigates experiment
Test method：Example 1~5, comparative example 1~3 product be test specimen, carry out study on the stability experiment：
Sample is placed in room temperature (about 25 DEG C), is observed at regular intervals, the tissue of sample in main detection difference Storage period
State, including fat floating, albumen precipitation and bleed phenomenon etc., and the float-amount of determination sample and precipitation capacity (take a certain amount of sample
Product are centrifuged, and the amount of sediment and water is directly measured by difference assay, then calculate sediment and water proportion, to anti-
Mirror protein precipitation and elutriation situation；Fat floating situation is observed by estimating and measuring fat thickness), implemented with investigating
The stability and granule integrity for the normal-temperature yoghourt that example and comparative example provide.Experimental result is recorded in the following table 2.
2 product stability of table investigates (25 DEG C)
The normal-temperature yoghourt that 1-5 of the embodiment of the present invention is provided is can be seen that from the observation experiment result in table 2 to protect in room temperature
It deposits 8 months or more, particle is complete, does not occur phenomena such as unacceptable fat floating and albumen precipitation, has longer shelf
Phase is conducive to product promotion and sale, and Severe fatty occurs in observation result of the product of comparative example 1~3 150 days and 180 days
Floating, bleed, precipitation, it is apparent compared with the product of Examples 1 to 5, it is in unacceptable range.Integral product embodiment of the present invention
It is feasible, fully meets the market demand.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical solution is extended out still in protection scope of the present invention.
Claims (10)
1. a kind of can the preparation method of granular pattern fermented dairy product that preserves of long-term room temperature, which is characterized in that include the following steps：
Leavening is added into the milk by bactofugation and pasteurize, yogurt is made, and yogurt is stirred and is killed
Bacterium；
Sterilization processing is carried out to grain products using tubular type or scraper-type sterilization machine；
By mixing, valve group, either statically or dynamically mixer, horizontal blending tank mix successively after yogurt and grain products are mixed
After even, using bottle placer mixing sterile filling, obtaining can the granular pattern fermented dairy product that preserves of long-term room temperature.
2. preparation method according to claim 1, which is characterized in that the grain products are for particulate matter or containing particulate matter
Jam；In the jam containing particulate matter, particulate matter is re-used as raw material addition and existed after being sterilized using tubular type or scraper-type sterilization machine
In jam；Preferably, the particulate matter is selected from fruit particle, cereal-granules, oat, linseed, strange sub- seed, pumpkin, sunflower
Seed, nut granule.
3. preparation method according to claim 1, which is characterized in that described to use tubular type or scraper-type sterilization machine to particle
The sterilization temperature that product carries out sterilization processing is 95~121 DEG C, and sterilizing time is 110s~10min, and sterilization postcooling is to 25 DEG C
Below.
4. preparation method according to claim 1, which is characterized in that the speed of agitator of the horizontal blending tank is 10~30
Rev/min.
5. preparation method according to claim 1, which is characterized in that the sterile filling carries out in aseptic filler,
Each component of the aseptic filler passes through 137~140 DEG C, and the clean steam of 45~60min is handled.
6. preparation method according to claim 1, which is characterized in that the packaging material that the sterile filling uses be by
Packaging material obtained from following sterilization processing：Using a concentration of 3%~3.5% dioxygen water vapour to packaging material outer surface
It is sterilized, then by dioxygen water evaporation at a temperature of 90~220 DEG C；After packaging molding, inner surface is used to 90~220 DEG C of pair
Oxygen water vapour sterilize, after at a temperature of 90~150 DEG C by dioxygen water evaporation；Finally use the UV ultraviolet lamps of ultraviolet ray intensity ＞ 70
Sterilizing.
7. preparation method according to claim 1, which is characterized in that the method tool for being stirred and sterilizing to yogurt
Body includes：
Manufactured yogurt is stirred, mixing speed is 65~100 revs/min, and mixing time is 3~5 minutes；
Sterilization processing is carried out using board-like sterilization machine or tubular sterilization machine to the yogurt by stirring, it is preferable that sterilization processing
Temperature is 72~85 DEG C, and the time is 4s~10min.
8. preparation method according to claim 1, which is characterized in that the yogurt include pure cultured milk, seasoning cultured milk,
One or more of fruit cultured milk and cereal cultured milk；Preferably, the pure cultured milk, seasoning cultured milk, fruit acid ox
Breast and cereal cultured milk meet standard GB/T 19302-2010.
9. preparation method according to claim 1, which is characterized in that the bactofugation be using two concatenated BB from
Scheming carries out, and the temperature of bactofugation is 50~65 DEG C, and rotating speed is 4200~7500 revs/min；The condition of the pasteurize
For 121 DEG C~135 DEG C/4s.
10. preparation method according to claim 1 or claim 7, which is characterized in that the stirring of yogurt is carried out in waiting for tinning,
By the way of frame type stirring, frame end line speed is 1~5m/s；Before being sterilized to the yogurt after stirring, yogurt is controlled
PH value is below 4.45.
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| CN112868782A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavor yoghourt capable of being preserved at normal temperature and preparation method thereof |
| CN113133484A (en) * | 2020-01-20 | 2021-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature yoghourt and preparation method thereof |
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| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
| CN115152844A (en) * | 2022-07-19 | 2022-10-11 | 李晓伟 | Fermentation preparation process of dairy product |
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| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
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Application publication date: 20181016 |